Heat the heavy cream, milk, vanilla bean, and sugar in a medium sauce pan over medium-low heat. (The longer you let this mixture sit, the stronger the vanilla flavor will be.) Bring the mixture to a simmer, turn off the heat and let it steep for an hour or so. Before you continue with this recipe, you will need to bring it back to a simmer.

Whisk together the yolks in a medium-sized bowl. Remove the cream mixture from the heat and whisk a small amount of the cream into the egg mixture (temper the eggs). Add enough cream to warm the eggs. Once the eggs are warm, add them back into the pot of remaining cream. Use a rubber spatula to gently stir the custard over low heat. Continue stirring until the mixture starts to thicken, this will take about 15 minutes.

When the custard seems to be getting thicker, lift the rubber spatula and fun your finger through it. It is done when the custard clings to the spatula.

Strain the custard through a fine mesh strainer into a shallow dish. Cove the dish with plastic wrap and immediately place in the refrigerator.

Allow the custard to rest for 6 to 12 hours for the best results. The custard will thicken once it chills.

Place the custard in the frozen container of an ice cream maker and make according to the manufacturer instructions.

3 comments
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I'm not an ice cream person (bowing head in shame). It always sounds like a good idea, but if I eat more than a few bites, I wish I hadn't. Although, that being said, our neighborhood farmer's market had their season opening on Sunday and there's a stand that sells ice cream. Not just any ice cream. Amazing ice cream. And the salted caramel is cream in your pants good. I still won't eat a whole one, but the kids love it, so I can eat off theirs. :o)